Yankee-Style Pot Roast

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This traditional main dish is tried and true!
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Course Entrées
Prep Time 20 minutes
Cook Time 180 minutes
Servings
people
Course Entrées
Prep Time 20 minutes
Cook Time 180 minutes
Servings
people
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Instructions
  1. In small bowl, combine 2 teaspoons salt, garlic powder and pepper; rub mixture over beef. Heat 7- to 8-quart heavy bottom pot or Dutch oven over medium-high heat. Add oil and heat until hot but not smoking. Add beef and sear each side 3 to 4 minutes or un
  2. Add tomatoes with juice and broth. Heat to simmering over high heat. Cover and reduce heat to low; cook 2 hours longer.
  3. Add mushrooms, onion, carrots, celery and thyme. Heat to simmering over high heat; reduce heat to low and cook 30 minutes longer or until vegetables are tender.
  4. Transfer beef to cutting board; cover with aluminum foil to keep warm. With slotted spoon, transfer vegetables to bowl. Heat liquid remaining in pot to simmering over high heat. In medium bowl, combine sour cream and flour. Transfer 2 cups hot liquid into
  5. To serve, slice beef and spoon vegetables and sauce over sliced beef. Garnish with parsley sprigs, if desired.

Filet Mignon with Grilled Zucchini & Summer Squash

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Course Entrées
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
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Instructions
  1. In blender or food processor with knife blade attached, blend bell peppers, sour cream, water and 1/2 teaspoon salt 30 seconds or to a saucy consistency. In cup, combine remaining 1-3/4 teaspoons salt, garlic powder and black pepper. In medium bowl, toss
  2. Prepare outdoor grill for direct grilling over medium-high heat. Coat steaks with 1 tablespoon oil and remaining seasoning mixture. Spray grill rack with nonstick grilling spray.
  3. Place steaks and squash on hot grill rack. Cook steaks 10 to 12 minutes or until internal temperature reaches 145° for medium-rare, turning once. Cook squash 2 to 4 minutes or until tender-crisp and grill marks appear, turning once. Remove steaks and

Cranberry-Almond Oatmeal

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Savor this thick and hearty classic New England breakfast treat!
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Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
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Instructions
  1. In small skillet, cook almonds over medium heat 6 to 8 minutes or until lightly browned, stirring frequently.
  2. Meanwhile, in 2 to 3 quart saucepan, heat water, and salt to boiling over medium-high heat. Stir in oats, cranberries and oat bran. Reduce heat to low; cook 10 minutes or until mixture is creamy, stirring occasionally. Stir in almonds, syrup, and cinnamon

Cheddar Irish Soda Biscuits

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Perfect for a St. Patrick's Day potluck or as a companion for a rich stout stew through the year!
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Rating: 5
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Course Breads
Prep Time 15 minutes
Cook Time 22 minutes
Servings
people
Course Breads
Prep Time 15 minutes
Cook Time 22 minutes
Servings
people
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Rating: 5
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Instructions
  1. Preheat oven to 350°. In large bowl, whisk together flour, salt and baking soda. With fingertips or pastry blender, cut in butter until pea-sized crumbs form; stir in cheese. Make a well in center of flour mixture. Pour buttermilk into well. With woo
  2. Spray cookie sheet with nonstick cooking spray. Drop dough by 1/4 cupfuls, 2 inches apart, onto prepared cookie sheet. Bake 22 to 24 minutes or until golden brown. Serve warm.

Chicken & Beef Fajita Bar

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Rating: 5
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Course Entrées
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
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Rating: 5
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Instructions
  1. In small bowl, whisk together garlic, dressing, soy sauce, brown sugar, 2 tablespoons oil and lime juice until well blended. Finely chop 1/2 of an onion and stir into dressing mixture.
  2. Place chicken and beef in separate large zip-top plastic bags; pour half of marinade into each bag. Seal bags, pressing out excess air. Gently massage to coat all sides of meat. Refrigerate 2 to 4 hours to marinate.
  3. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken and beef from marinade; discard marinade. Sprinkle chicken and beef with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken and beef on hot grill rack. Cover and cook chic
  4. Line rimmed baking pan with aluminum foil/ Halve and slice remaining 3 onions. On prepared baking pan, toss onions, bell peppers, remaining 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons oil. Transfer foil with bell peppers and onions to hot grill
  5. On microwave-safe plate, place half of the tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed. Repeat with remaining tortillas.
  6. Thinly slice chicken and beef, cutting beef across the grain; transfer to serving bowls. Serve chicken, beef, bell peppers and onions with warm tortillas along with toppings such as shredded lettuce, shredded Cheddar cheese, diced tomatoes, guacamole, sou

Grande Beef Empanada

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These tasty beef pastries are easy as pie to make!
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Heat oven to 400° F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
  2. Stir in raisins, chili sauce, cumin, salt and pepper. Cook and stir 1 minute. Remove from heat.
  3. Unfold pie crust; place on baking sheet. Spoon beef mixture evenly over 1/2 of dough, leaving 1-1/2 inch border around edge. Moisten edge of dough with water; fold pastry over filling. Press edges of dough together with fork to seal. Prick center of dough
  4. Bake in 400° F oven 16 to 18 minutes or until pastry is golden brown. Serve with toppings, if desired.
  5. Total recipe time: 40 to 45 minutes
  6. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Portofino Salad with Thyme Vinaigrette

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Escape from the ordinary with this delectable, classic Italian salad!
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Course Salads
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. In medium bowl, whisk together garlic, oil, vinegar, thyme, mustard, salt, and pepper until well blended. In medium skillet, cook walnuts over medium heat 13 to 15 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to co

Blueberry Muffins

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These muffins are a favorite breakfast treat!
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Course Desserts
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
Course Desserts
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
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Instructions
  1. Using a spoon, mix all ingredients except blueberries (do not use a mixer). Fold blueberries into batter.
  2. Line muffin tins with paper cups. Fill to top of paper liner. Sprinkle each muffin with 1/2 to 1 teaspoon of sugar.
  3. Bake at 375° for 25-30 minutes.

Ham & Egg Scramble

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Surprise your family with this savory, hot breakfast!
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Course Breakfast
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
Course Breakfast
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
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Instructions
  1. Preheat oven to 350° F. Spray a 12x7 inch pan with non-stick cooking spray. Beat eggs until foamy. Mix all remaining ingredients together with the eggs and pour into pan. Bake for 30 minutes.

Skillet Salmon with Mixed Vegetables

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Course Entrées
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
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Instructions
  1. In large nonstick skillet, heat 1-1/2 teaspoons oil over medium heat until hot. Sprinkle salmon with 1/4 teaspoon salt and pepper. Place salmon, skin side up, in skillet and cook 6 minutes. Turn salmon, cover and cook 4 to 6 minutes longer or until salmon
  2. In same skillet, heat remaining 1-1/2 teaspoons oil over medium heat. Add asparagus and onion and cook, covered, 4 to 7 minutes or until asparagus is tender-crisp, stirring occasionally. Add tomatoes and remaining 1/4 teaspoon salt; cover and cook 2 minut